Lemon peel has two layers; the oily outer skin and the bitter, spongy pith beneath it. This zest is made from just the outer layer, so it has a wonderfully strong lemon flavor and fragrance. When using in baked goods, substitute ⅓ as much dried lemon zest in place of the fresh zest called for. You may wish to soak the dried lemon zest in warm water for 15 minutes before adding to dry ingredients. Adds a delicious lemon tang to salad dressings, marinades, or beverages.
Because of its high oil content, store this zest in airtight glass or ceramic containers.